Presentation on theme: "Step three in developing a food defense plan. In 1984, members of an Oregon cult intentionally contaminated restaurant salad bars with Salmonella bacteria."— Presentation transcript:
Step three in developing a food defense plan
In 1984, members of an Oregon cult intentionally contaminated restaurant salad bars with Salmonella bacteria. They were attempting to influence an election. 751 individuals became ill, and 45 of those were hospitalized.
Defense plans are encouraged but not required for food establishments. Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute of Food Technologists,
All vendors providing processed foods to USDA federal feeding programs must be in compliance with the Food Defense System.
Vulnerability assessment Map of Facility Operational documents HACCP plan SOP or GMP BQA or PQA plans
Designate a food defense coordinator to develop, implement and maintain the Food Defense Plan
Describe each vulnerability specifically. Decide if the vulnerability is practical to address. Determine a countermeasure.
Decide who will be responsible to implement the countermeasure. Choose a reasonable timeline for implementation. Initial plan when implementation of countermeasure is completed.
Install countermeasures Workforce implementation F – follow company food defense plan and procedures I – inspect your work area and surrounding R – recognize anything out of the ordinary S – secure all ingredients, supplies and finished product T – tell management if you notice anything unusual or suspicious
Review and revise the plan to accommodate new and newly elevated risks Train the employees regarding their effort in: Prevention Detection Response
Test the countermeasures after implementation Make unannounced entrances at various checkpoints Check locks in vulnerable areas Perform a mock recall Test inventory procedures
Re-evaluate the plan annually or as products, processes or facilities change. Copies of the plan should be kept on-site and off-site.
Family owned pasture based cow-calf and grass finishing operation. Livestock on farm 100 fall-calving cows and their calves 25 replacement heifers 20 steers being grass finished Located 8 miles outside of town on a county highway.
Farm is 440 acres Two pole barns, one three-sided structure Perimeter has woven wire fence and two strands of barbed wire with no gate on driveway.
Q#Specific Vulnerability Practical Y/N Countermeasures Who will Implement Timeline to Implementation Date Completed Initials 1 Driveway has no gateyes Add a gate at driveway entrance Murray, Brangus and Angus MGM 1 No exterior camerasno 1 No signage on perimeter fence yes Add “no trespassing” and “no hunting” signs to fence Murray, Brangus and Angus AM 1 Perimeter fencing is not monitored regularly yes Implement a schedule for monitoring fence line monthly Brangus and Angus BM 2 Door for pharmaceutical and chemical storage not locked yes Add lock to door and limit number of keys issued (family members only) Murray MGM 3 Procedures for feeding, doctoring, processing cattle are not secure no 3 Visitor logyesImplement a visitor log systemMurray MGM 4 Liability for cattle not in shipping and sellers agreement yes Negotiate the agreement so liability for calves sold at auction is with hauler and then auction facility Murray MGM 5 No inventory system for feed chemicals or pharmaceuticals yesDevelop and inventory systemMurray MGM 6 Well head is not lockedyesLock well headMurray MGM 6 Well head is not lockedyes 8 No security training for family yes Familiarize family with SCAN and other security training Murray MGM 9 Fences between farms don’t limit access to livestock no 9 Feed is not stored in a lockable facility no